Li Xiangxi's family works together in Tongmu applying their incredible skill at roasting to their spring-fed high mountain tea. Their proceeds go to teaching rural tea ceremony.
burdock, pine, minerality
chocolate, toasted rice
spice - burdock, pine, minerality
fruit - grape
savory - chocolate, toasted rice
floral - orchid
While Zheng Shan Xiao Zhong is usually smoked, the same leaf material and finishing technique can be used without the final smoking step. Hua Xiang means floral fragrance, referring to the natural but subtle floral notes in Xingcun Xiaozhong varietal that are brought out through the Li Family’s expert hand-processing. When smaller leaf material mixed with delicate buds is used, rich vanilla undertones can develop, accenting the savory nutty flavors. The main difference between this tea and a classic Wuyi Gongfu Black is that Zheng Shan Xiao Zhong is not necessarily curled and twisted as thoroughly, giving it a more open structure suitable for incorporating that smaller bud and leaf mixture that wouldn’t work in the tight twists of Wuyi Gongfu Black, but both are very traditional calls back to the very earliest black teas in the world.
'The first sips give us the deep textural bite and mineral flavor of a Zheng Shan Xiao Zhong with the delicate perfumed florals and fruit of a Shui Jin Gui Wuyi Oolong. This tea is big bodied, bold and full. It holds nothing back. As the tea continues to steep, it settles into a beautiful, balanced texture forward minerality that dissipates into juicy citrus notes.'
4 g.6 oz.use
200° watersteep 15 secondsresteep many times add 10 sec. each infusion
5 g.5 ozuse 195° watersteep 5 seconds add 3 sec. per steepingenjoy many steepings